Defatting the cooking liquid is an easy step that removes a good bit of fat from this classic one-dish meal. Store the extra strained vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice.
Easy to cook and tastes great. Classic boiled dinner. I couldn't find whole allspice or mustard seeds in my grocery store, so I just used 1/8 teaspoon of ground. I also skipped that de-fatting part.
This makes A TON of food.